My research focuses on food chemistry, analytical chemistry, and food safety, with particular emphasis on the chemical characterization and quality evaluation of agricultural products. A significant part of my work investigates specialty coffees from Panama, especially Geisha coffee, analyzing volatile compounds, physicochemical parameters, and their relationship with sensory quality through analytical and multivariate approaches. I also study bioactive compounds, antioxidant activity, and mycotoxin contamination in foods such as coffee, milk, and rice, contributing to the understanding of food quality and public health implications. Additionally, my research explores fungal biotechnology, including edible mushroom cultivation and the bioconversion of agro-industrial residues to improve nutritional and functional properties.